yoghurt and lemon cake




155 g of egg (approx. 3 large eggs)

1 yoghurt (use the yoghurt cup to measure the other ingredients)

2 cups of sugar

1 cup of sunflower oil

1 lemon

240 g of Gallo gluten-free flour

15 g of baking powder.


Step 1

Beat the eggs until frothy, add the yoghurt (save the cup to measure the other ingredients) and 2 cups of yoghurt full of sugar.

Step 2

Add 1 cup of sunflower oil, lemon zest and lemon juice and continue mixing.

Step 3

Add the dry ingredients to the batter: 240 g of Gallo Gluten-free Mix and 15 g of baking powder.

Step 4

Bake at 175ºC for 30 minutes. Before removing from the oven stick a toothpick in the centre to see if comes out clean.

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